Monday, May 3, 2010
Saint-Honore Trifle brings to mind Buckingham Palace, the Queen's Annual Tea Party, big hats and flowery dresses. This trifle is the essence of spring. I realize the history is French but it just seems more fitting in an English garden.
That said I'm totally exhausted! Ten hours in the making, this was. The only adaption I made was substituting agar for gelatin. Notice the final layer is strawberries. I have no idea how that happened so decided to leave off the Whipped Cream Topping.
Eldest granddaughter and I had quite a jolly time spinning sugar all over the kitchen. "Grandma, you got a bullseye in the kitty crunchy bowl!" Half the spun sugar broke off and was lost from my overlooking the vitally important step of oiling the wooden spoon handles. This is the first time I've actually made a trifle in this thirty year old trifle bowl and used a real vanilla bean. It's about time on both counts.
The different flavors complement each other very well. The Chiboust Cream could easily stand on its own; delicious with fresh berries or stewed fruit. Lo these many years ago, I was but a young college lass off on an adventure in the UK as an au pair. It was there I had my first taste of rhubarb, gently stewed and ladled over a delicate, creamy custard. I have wondered and wondered what it was. The lady who made it was French. And now I finally know!
Until I can make a decent genoise, one that doesn't conceal little criminal flour balls, I might use pound cake or Lady Fingers. I adore trifles and can't wait to try Rose's Chocolate Raspberry trifle. But the most hysterical trifle I know was mentioned in a cute television movie called "Bejeweled". The trifle? Trifle Onion Pudding....."They are trying to kill us with food!"